No Bake Cheesecake

Crust:

• 1 1/2 cups graham cracker crumbs (7.25 ounces, about 13 rectangle graham crackers)
• 2 tablespoons granulated sugar
• 6 tablespoons butter, melted

Filling:

• 16 ounces cream cheese, softened to room temperature (but not warm)
• 1 teaspoon pure vanilla extract
• 1 cup (4 ounces) powdered sugar
• 1/2 cup sour cream
• 3/4 cup cold heavy cream (see note)

Instructions

1. For the crust, in a medium bowl, combine the cracker crumbs and sugar. Stir in the melted butter until well-combined. Press the mixture into the bottom and 1- or 2-inches up the sides of a 9-inch springform pan or into the bottom and sides of a 9.5-inch pie plate (a regular 9-inch pie plate might work but the crust and filling will be extra thick). Refrigerate until the filling is ready.
2. In a large bowl with an electric handheld mixer (or using an electric stand mixer), mix the cream cheese, vanilla and powdered sugar until smooth and light, 2-3 minutes. Add the sour cream and whipping cream and mix until very thick and creamy, 4-5 minutes.
3. Spread the filling evenly into the prepared crust. Cover with plastic wrap and refr
   1. igerate at least 4 hours or up to overnight. Serve plain, with fresh fruit or a fruit sauce (see note).

   Notes

   Light (neufchâtel) cream cheese has a different/thinner texture in cheesecakes like this so be forewarned that if you want to sub in light cream cheese, the cheesecake may not set up as well.

   The cheesecake is delicious plain but you can add fruit for serving which makes it extra delicious. Fresh, juicy fruit works great (sliced strawberries, blueberries, etc); if you want a simple fruit sauce recipe combine 2 cups fresh or frozen fruit, 1/4 cup sugar, 1 tablespoon cornstarch, and 1-2 teaspoons lemon juice in a saucepan. Simmer, stirring often, until thick and syrupy (you may need to increase or decrease the sugar as needed depending on the fruit as well as adding a little water, a couple tablespoons at a time, if it is overly thick).

   Make sure to use heavy cream (not whipping cream or even heavy whipping cream) to ensure the cheesecake sets up and isn't runny. Many brands of heavy whipping cream only have 30-35% milk fat whereas heavy cream will have 35% milk fat or higher. That extra milk fat is what ensures the thick cheesecake filling. I almost always use Darigold heavy cream (40% milk fat). Not all brands or cartons label the milk fat percentage, so to be safe, look for a brand that has 35% (or higher) written on the carton.